Grilled Turmeric Saffron Chicken Kebabs
Total Time: 04h 30m
Hands-on Time: 00h 30m
Makes: 8 servings
Flavorful grilled chicken kebabs made with an easy turmeric/saffron yogurt marinade and fresh summer vegetables.
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Ingredients
- 1 pound boneless chicken breast, cut into 1-inch pieces
- 1/2 cup yogurt
- 2 teaspoons Frontier Co-op® Ground Turmeric
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 1/2 teaspoon Frontier Co-op® Saffron Threads
- 1 tablespoon hot water
- 1 large red onion, cut into 1-inch pieces
- 2 medium red peppers, cut into 1-inch pieces
- 3 dozen grape or cherry tomatoes
- 1 pinch Frontier Co-op® Sea Salt
- Quinoa, for serving
- Fresh parsley, for serving
- Lemon wedges, for serving
Directions
- A few hours before cooking, in a sealable container, place diced chicken, yogurt, turmeric and salt.
- Combine saffron with hot water and let sit for five minutes. Add to chicken, seal container and toss until chicken is well coated.
- When ready to cook, light grill to medium. Thread chicken and vegetables onto skewers, using gloves to avoid staining.
- Place kebabs on grill and cook until chicken is cooked through and the vegetables are charred.
- Serve kebabs over quinoa and sprinkle with fresh parsley and lemon before serving.
